Broccoli Bagna Càuda

Name: Broccoli Bagna Càuda
Ingredients: 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces; 2 tablespoons macadamia nut oil or fat of choice Kosher salt; Kosher salt; Freshly ground black pepper; 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; Finely grated zest and juice from 1 medium lemon

9 ingredients

5 steps

Ingredients

2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Directions

1

1. Preheat the oven to 400°F with the rack in the middle position.
2

2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
3

3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
4

4. In the mean time, make the bagna cauda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
5

5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.